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6-Ingredient Butter Pecan Fudge

Butter Pecan Fudge made with just 6 simple ingredients! So darn good!

So by now you probably already know I’m a fudge fanatic! Chocolate fudge, peanut butter fudge, cranberry pistachio fudge… I love them all. But after today, I might have a favorite fudge, because you guys, this butter pecan fudge is ridiculously good. And by good I mean it’s sweet, melt in your mouth creamy, loaded with pecans, and insanely easy to make. Like, does it get any better than that?!

My vote is no. No it does not.

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One quick warning about this fudge: it is SWEET! White chocolate always is, ya know? But I balanced the sweetness out with salt (don’t skip it!), tons of toasted pecans, brown butter, and plenty of cinnamon. But let’s back up to that brown butter for a sec, OK? Because I feel like when you see me ask you to brown 3 tablespoons of butter you’re going to be like “um, no”… but do it for me, OK? Actually, do it for you. Do it for the fudge! Because this small amount of brown butter adds incredible flavor to it. And enhances the overall “nutty” flavor. You’ll taste what I’m talking about when you sink your teeth into this ↓

Tips and Tricks for Recipe Success:

Using high-quality white chocolate is key to this recipe being a success. It is the main ingredient, after all! I suggest using a premium brand like Lindt or Ghirardelli, which both melt great and don’t get grainy after setting. Whatever brand you use, just be sure you don’t use chocolate chips! Which are inferior in taste and texture for this recipe.

This recipe is very sweet, so I don’t suggest skipping the salt, which helps balance it out.

This fudge MUST chill for at least two hours. If you try to cut it before then, it will be gooey and likely too soft to slice. The good news? You can make this up to one week in advance and store it in the fridge.

Rich, creamy, and incredibly festive, this 6-Ingredient Butter Pecan Fudge is sure to become a new holiday favorite in your house! It already is in mine. I’ve already made it 3 times this month and the requests to “make it again” just keep rolling in. Not that I mind at all 😉 #pecanloverforlife

Instructions

For the Buttered Pecans:

Melt butter in a large skillet over medium heat. Add in pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Using a large slotted spoon, transfer pecans to clean plate and set aside until needed.

For the White Chocolate Butter Pecan Fudge:

Line an 8x8-inch baking pan with parchment paper, allowing excess paper to overhang on two of the sides. Grease the parchment paper, and any exposed pan, and set it aside.

Melt the butter in a small heavy saucepan over medium heat. Once the butter has melted, reduce the heat to low and continue cooking, until the solids sink to the bottom of the pan and turn golden brown, about 5 minutes. Remove from heat, pour browned butter into a small bowl, and set aside until needed.

Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the sweetened condensed milk, chopped white chocolate, and browned butter into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Once the chocolate is completely melted, stir the mixture smooth, then carefully remove the bowl from the heat. Whisk in the vanilla, salt, and ground cinnamon. Using a rubber spatula, fold in the buttered pecans.

Scrape the fudge into the prepared pan and smooth the top. Sprinkle with sea salt, if using. Refrigerate for at least 2 hours.

Gently run a butter knife around the edge of the pan to loosen the fudge. Remove the fudge and transfer it to a cutting board. Peel off parchment paper, then slice the fudge into small pieces.

Store in an airtight container, in the refrigerator, for up to 1 month. You may also freeze the fudge, in an airtight freezer safe container, for up to 2 months.

My fudge looked oily… I did use ghiradelli white chocolate chips and an Irish butter that I had on hand that I don’t usually bake with. Maybe that was the problem? But I tried a small piece of it before placing it in the fridge and OH MY GOODNESS it was to die for! New holiday staple for sure. Maybe next time I’ll use regular butter and a white chocolate bar.

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.